# What you need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 18 oz refrigerated cheese tortellini
→ Vegetables & Aromatics
03 - 3 cloves garlic, minced
04 - 1 small red bell pepper, diced
05 - 1 small yellow onion, diced
→ Dairy
06 - 1 cup heavy cream (240 ml)
07 - 1/2 cup freshly grated Parmesan cheese (50 g)
08 - 2 tablespoons unsalted butter
→ Spices & Seasonings
09 - 1 tablespoon Cajun seasoning
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon salt, plus additional to taste
→ Oils & Garnish
13 - 2 tablespoons olive oil
14 - 2 tablespoons chopped fresh parsley, for garnish
15 - Optional: extra grated Parmesan for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with half the Cajun seasoning, salt, and pepper. Sauté until browned and cooked through, about 5 to 7 minutes. Remove chicken from skillet and set aside.
03 - In the same skillet, add remaining olive oil and butter. Sauté diced onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle remaining Cajun seasoning and smoked paprika into the skillet. Stir to combine, then pour in heavy cream. Bring to a gentle simmer, stirring frequently.
05 - Add freshly grated Parmesan cheese to the sauce and stir until melted and smooth. Taste and adjust seasoning as needed.
06 - Return cooked chicken to the skillet along with the drained tortellini. Gently toss to coat evenly with the sauce.
07 - Cook for an additional 2 to 3 minutes until the dish is heated through.
08 - Plate the dish and garnish with chopped fresh parsley and extra Parmesan cheese as desired.
